Lemon Verbena Peach Crisp

Bright, fresh, and zesty. Full of seasonal goodness, adaptable and easy to throw together! Also free from refined sugars!

Lemon Verbena Peach Crisp

Serves 3-5, can be doubled. This is a pretty flexible and adaptive recipe. Sometimes I use ramekins to bake individual crumbles in, and other times I’ll just use whatever I have around, like a ceramic loaf pan. It has always come out delicious! Make sure your peaches are ripe and super flavorful because it does make a difference. I’ve also made this with a variety of stone fruit; apricots, peaches, nectarines, etc. so you can really play around with the filling!

Crumble

1/2 cups organic quick rolled oats

1/3 cups oat flour

1/4 tsp salt

1 tsp chia seeds

1/4 cup coconut sugar

1 tsp cinnamon

1/3 cups chopped walnuts

4 TB melted ghee (or melted butter, sub coconut oil if vegan)

Filling

6-7 ripe peaches, 2 LB. Around 3 cups. Skin removed.

4 young lemon verbena leaves, thinly sliced (make sure the leaves aren’t too tough. Also may use thyme or rosemary)

1/2 tsp lemon zest

1 tsp maple syrup

1 TB lemon juice

Preheat oven to 350 and prepare an oiled 8 inch dish or loaf pan.

Peel and cut peaches, let sit with all filling ingredients and prepare crumble. In a bowl, mix together all dry ingredients and add in the ghee/warm butter/coconut oil. Pour peaches into dish and sprinkle crumble over. Bake for 30-35 minutes until crust is golden. Let rest for 10 minutes before serving! Serve with coconut whip, vanilla ice cream, or alone!